Name: Pot roast lamb with potato celeriac mash
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 400g lamb round or topside roasts (heart smart or trim lamb); 2 pieces prosciutto or thin bacon; 1 tablespoon olive oil; 4 small (280g) carrots, halved crossways and lengthways; 1 medium (170g) red onion, peeled, quartered; 1 clove garlic, peeled, quartered; 1 stick (100g) trimmed celery, quartered; 1 1/2 cup (375ml) chicken stock; 800 gram potatoes, peeled, chopped; 400 gram celeriac, peeled, chopped; 20 gram butter; 1/4 cup (60ml) cream or milk; 1 tablespoon chopped, fresh flat-leaf parsley

Pot roast lamb with potato celeriac mash

Try this hearty lamb and vegetable combination, wrapped in tasty prosciutto and accompanied by smooth and creamy celeriac mash potato.

Ingredients

2 400g lamb round or topside roasts (heart smart or trim lamb)

2 pieces prosciutto or thin bacon

1 tablespoon olive oil

4 small (280g) carrots, halved crossways and lengthways

1 medium (170g) red onion, peeled, quartered

1 clove garlic, peeled, quartered

1 stick (100g) trimmed celery, quartered

1 1/2 cup (375ml) chicken stock

800 gram potatoes, peeled, chopped

400 gram celeriac, peeled, chopped

20 gram butter

1/4 cup (60ml) cream or milk

1 tablespoon chopped, fresh flat-leaf parsley

Method

1.Sprinkle lamb with salt and freshly ground black pepper. Wrap lamb in prosciutto; secure with toothpicks.

2.Heat a large deep pan, add oil and lamb; cook until well browned all over. Add carrot, onion, garlic, celery and stock to pan around the lamb; bring to the boil. Simmer gently, covered, for about 20 minutes or until lamb is done as desired. Remove lamb and vegetables from pan with slotted spoon; stand, covered, for 10 minutes. Boil pan juices, uncovered until reduced to 1 cup (250ml).

3.Meanwhile, boil or steam potatoes and celeriac together until soft; drain. Mash potato mixture with butter, cream and salt and pepper to taste until smooth.

4.Serve sliced lamb with vegetables, pan juices, mash and steamed beans, if desired. Sprinkle with parsley.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy